Meat/Fish Preservation By Heating TRIZ Cases

See how intermediate-temperature heating with controlled humidity replaces chemical sterilizati

See how reversing the process sequence to apply liquid smoke before oven heating reduces evapor

Steam draws and froths milk while injecting syrup into the mixer, enabling evenly flavored layered lattés and clearing residue from syrup lines.

Selective valve control and a Venturi path separate frothing from rapid heating, cutting hot milk preparation time in espresso machines.

A two-zone steam cooker uses low-temperature convection followed by brief steam impingement to cut shrimp yield loss while setting color and limiting melanosis.

Using minute-pressure saturated steam in a pressurized heating pot improves retort heating uniformity, lowers energy use, and avoids food odor.

Quillaja and high oleic sunflower oil keep seafood emulsions stable through pasteurization and freezing while improving texture, flavor, and shelf life.

Controlling air dew point below casing protein denaturation temperature preserves surface smoothness, cuts treatment time, and maintains bite.

Cooling flow-path surfaces inside the vacuum chamber prevents meat and egg protein buildup, extending steam treatment run time.

Cooling injector flow surfaces with TMOD materials and coolant chambers prevents food deposition and plugging during direct steam heating.

Surface temperature feedback lets food ovens adjust ambient conditions beyond core-temperature checks, improving drying, safety, and yield.

This case uses coolant channels to keep injector walls below adherence temperatures, extending run time for rapid food heat treatment.

Steam injection rapidly heats undenatured meat protein, while cooled flow paths limit deposition and vacuum cooling lowers temperature.

Hot peeling partially cooked sausages before final packaging eliminates microbial contamination without high pressure pasteurization.

Segmented ohmic heating with holding steps cooks starch compositions uniformly while preventing mechanical damage to solid particles.

Temperature monitoring detects organic material contamination in the microwave application chamber to prevent overheating and burning.

Hot humid air raises grain moisture to trigger enzymatic gamma-aminobutyric acid production without water immersion.

Rounded electrode corners limit local electric field intensity to prevent burning or charring of foodstuff during high-power radio frequency pasteurization.

Superheated steam treatment creates porous meat structures that reconstitute in 3 to 5 minutes despite increased thickness.

Segmenting the pixel defining layer into thin inorganic and filling organic parts reduces height differences, preventing thermal damage during laser transfer.

Segments microwave pre-cooking and flame searing to resolve the trade-off between rapid preparation time and the flavor profile quality of pan-fried bacon.

A food sterilization apparatus uses segmented steam chambers to deliver uniform heat distribution across elongate can-shaped containers.

Heating cheese above 82°C liquefies the product without artificial emulsifiers, preserving varietal flavor and extending storage longevity.

Axial electrode spacing reduces local field strength to prevent steam bubble formation and voltage breakdown during continuous RF pasteurization.

A heating device uses a conductive liquid to bridge electrodes and food, enabling ohmic current flow without direct contact.

Supercritical carbon dioxide penetrates ground meat matrices to destroy microbial contaminants, preserving taste and texture while avoiding irradiation costs.

Keeping molluscs in shells during autoclave sterilization prevents disintegration while maintaining fresh flavor and appearance.

Rinsing the dried meat strip removes residual salts that cause the packaging film to stick, enabling easy removal during continuous processing.

Multi-needle injectors distribute brine solution into pork leg meat, resolving uneven salt distribution from conventional single-point methods.

Streptococcus thermophilus strains increase cooking yield in heat-treated meat products without chemical additives.

Simultaneous microwave formation and dehydration of aqueous slurry reduces processing time while enhancing authentic flavor profiles.

A closed food drying system uses pressure sensors to detect relative airflow changes and adjust generators for stable process conditions.

Stretching stuffed surimi rolls by 10% prevents filling overflow and keeps packaging clean.

A closed food drying system dynamically adjusts airflow parameters to maintain optimal process conditions.

Microwaves and conditioned air partially dry sausage logs to a target moisture-to-protein ratio, reducing processing time from weeks to hours.

Segmented antler chew with lipid-infused marrow core resolves tooth damage and splintering risks while preserving therapeutic efficacy.

Applying high-velocity steam to food surfaces removes contaminants without direct contact.

A continuous low-temperature pasteurization system conveys food products through a controlled chamber to kill pathogens while preserving moisture.

Infrared heating and hot-air drying inactivate enzymes and remove shells to prevent fluorine transfer and cooking soup discharge.

Temperature-controlled forming creates a denatured protein skin on precooked patties, reducing production time and manual labor requirements.

One-sided cooling creates a temperature gradient that limits package deformation while gas injection controls internal pressure.

Segmented vacuum processing maintains taste while ensuring sanitary safety.

Vacuum packaging prevents bursting during the second boil, enabling hygienic storage while maintaining ingredient visibility.

A mixer vessel applies vacuum and heat transfer fluid to dry food products uniformly.

A recirculating storage apparatus manages product temperature using controlled airflow within a closed-loop conveyor system.

Control water activity during steam treatment to suppress acrylamide formation while preserving food flavor.

A smoking apparatus uses multiple heating elements switched sequentially by a control unit to generate continuous smoke.

A solid-state radio frequency thawing apparatus uses steam injection and a tumbler mixer to distribute heat evenly.